Combination of freeze drying and molecular inclusion techniques improves the bioaccessibility of microencapsulated anthocyanins from black rice (Oryza sativa L.) and lavender (Lavandula angustifolia L.) essential oils in a model food system

Abstract

Black rice and lavender are promising sources of bioactives, in terms of anthocyanins and essential oils. Their bioaccessibility were improved by microencapsulation, followed by mixing in order to benefit both from colour and flavour, along with radical scavenging and biological properties. The mixed powder showed a satisfactory anthocyanins of 2.55 mg g −1 DW, leading to a radical scavenging activity of 65.14 mmol g −1 DW. The powder displayed an inhibitory effect against α-glucosidase (~49%) and α-amylase (39%), respectively, with a controlled release in intestinal environment. To further examine the functional properties, the powder was added to a food model system. During storage, a release in anthocyanins and flavonoids were found, leading to an increase in radical scavenging activity. The sensorial analysis showed that supplemented biscuits were appreciated for colour and lavender aroma. The obtained results were promising in tailoring the health benefits of secondary metabolites, underutilised in human's nutrition due to their low stability and bioavailability.

Designing gluten‐free, anthocyanins‐enriched cookies on scientific basis

“…Similar results were reported by Kaderides et al (2020), who found that the cookies with encapsulated pomegranate peel extract retained about 90% from the initial antioxidant activity, whereas that of cookies with crude extract reached about 80% during storage for 21 days at 25 °C. The results are similar to Milea et al (2020), who reported an increase in biologically active compounds values during storage for 14 days of biscuits with microencapsulated anthocyanins from black rice and lavender essential oils. The microbiological test shown that the cookies were microbiologically satisfactory during the storage period (Tables 3 and 4).…”

Effects of soaking and sprouting on bioactive compounds of black and red pigmented rice cultivars

“…The anthocyanin content in black rice cultivars after germination was considerably higher than in red rice cultivars. Anthocyanin‐rich products have a brighter colour, improved nutritional and health profiles, and attract more consumers may contain pharmacological relevance and therapeutic applications (Carvalho et al ., 2016; Milea et al ., 2020); and may promote antiatherosclerosis, anticancer, antidiabetic, anti‐inflammatory and antitumor activities (Samyor et al ., 2017; Milea et al ., 2020).…”

“…Pigmented rice genotypes have black, purple or red colour owing to the accumulation of natural pigments in the bran layer (Bhat & Riar, 2017; Melini & Acquistucci, 2017; Ma et al ., 2019). The anthocyanin present in pigmented rice has been reported to be the main source of phenolic compounds (Frank et al ., 2012; Milea et al ., 2020). Black rice contains anthocyanins, while red rice contains proanthocyanidins (PAs) (Gunaratne et al ., 2013; Hou et al ., 2013; Shao et al ., 2018; Rivero Meza et al ., 2020).…”

Encapsulation of Carotenoids as Food Colorants via Formation of Cyclodextrin Inclusion Complexes: A Review

“…generating antioxidant activity and inhibition of α-amylase and α-glucosidase, with the aim of being released into the body for use in food. Milea et al [27] performed an extraction of anthocyanins in the essential oil of black rice and lavender and generated a microencapsulation of this with a mixture of soy protein isolate, soy protein hydrolysates and casein, which they lyophilized and obtained α-glucosidase inhibitory activity, radical scavenging and release in the intestine by in vitro assays. Other studies show the functionalization of carotenoids in different matrices.…”